Easy Vegan Meatloaf
This vegan lentil meatloaf is full of rich umami flavors. It's simple to make, and makes the perfect vegan or vegetarian addition to your Christmas menu. Or, simply enjoy it as a midweek meal.
Ingredients
- 4 tablespoons flaxseed mixed with 6 tablespoon water
- 1 cup dried dried Puy lentils
- 1 liter vegetable stock
- 1 tablespoon olive oil
- 1 onion finely diced
- 1 carrot finely diced
- 1 stick celery finely diced finely diced
- 2 cloves garlic peeled and crushed
- 1 cup sunflower seeds
- ½ cup rolled oats *check for gluten free
- 2 tablespoons fresh rosemary chopped
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground mace
- ½ teaspoon salt
For The Glaze
- ½ cup ketchup
- 1 tablespoon balsamic vinegar
- 2 tablespoon brown sugar or maple syrup
- 1 teaspoon onion powder
Instructions
- Put the flaxseed into a glass with the water and set aside to thicken. Preheat the oven to 400°F (200° C). Line a loaf tin with greased parchment paper, and set aside.
- Wash the lentils well and transfer them to a medium-sized saucepan with the the vegetable stock. Bring to a hard boil, reduce the heat and simmer over low heat until the water has been absorbed and the lentils are cooked, about 25-30 minutes. Drain off any excess water (there should not be much.)
- Heat the olive oil in a saute pan and add the onions, carrots, celery, garlic, rosemary, cayenne, mace and salt. Saute until soft (5-8 minutes.)
- Toast the sunflower seeds in a heavy bottomed pan, moving them around for a few minutes until they release their aroma. Make sure they don't burn. Transfer the seeds to a food processor along with the rolled oats and pulse until they are the consistency of a course meal.
- Add half the lentils, rolled oats, and sunflower seeds to the pan with the vegetables, and mash the mixture with a masher or a wooden spoon.
- Add the reserved whole lentils and the flaxseed egg replacer to the mixture and stir gently. Adjust the seasoning.
- Pack the lentil mixture into the prepared loaf tin with the back of a wooden spoon.
- Mix together the ketchup, balsamic vinegar, maple syrup and onion powder. Spread it over the lentil loaf and bake for 40-50 minutes.
Notes
- Store any leftovers in an airtight container in the fridge for up to five days. Alternatively, freeze the individual slices by lying them out on a parchment lined baking tray and flash freezing for 2 hours. Transfer them to a freezer bag or airtight container and freeze for up to 3 months.
Nutrition
Calories: 304kcalCarbohydrates: 36gProtein: 12gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gSodium: 816mgPotassium: 296mgFiber: 12gSugar: 10gVitamin A: 1701IUVitamin C: 4mgCalcium: 67mgIron: 4mg
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